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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| salt: 1/4 tsp |
| baking powder: 1 tsp |
| salted butter: 1/2 cup (diced) |
| water: 1/2 cup |
| round steak (rump): 1.25 lbs (cubed) |
| onions: 1 (chopped) |
| russet potatoes: 2 whole potatoes (peeled and diced) |
| carrots: 2 |
| salt |
| black pepper |
| 2% milk: 2 Tbl |
Cornish Pasties
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- In a small saucepan, cover diced carrots with water.
- Bring water to a boil and cook for approximately 10 minutes until tender.
- Sift flour, salt, and baking powder together in a bowl, and rub in butter until the flour is the consistency of coarse crumbs.
- Mix in water.
- Roll dough out on a floured board until about 1/4 inch thick.
- Cut out six circles, each about 5 inches round.
- Mix meat and vegetables together, and salt and pepper to taste.
- Cover half of each pasty base with the filling.
- Moisten pastry edges, fold pastry over the filling.
- Press edges together with a fork.
- Transfer raw pasties to a baking tray, brush tops with milk, and make a small slit in each top to allow steam out.
- Bake at 230 degrees C for 10 minutes, then oven down to 175 degrees C and continue to bake for 35 minutes.